Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of bean paste
- 1/2 cup of grated zucchini
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 2 eggs
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the bean paste, grated zucchini, chopped scallions, chopped cilantro, and eggs to the mixing bowl. Mix well until all ingredients are combined.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop the batter into the skillet and flatten it with a spatula.
5. Cook the pancake for 2-3 minutes on each side or until golden brown.
6. Repeat the process with the remaining batter.
7. Serve the pancakes hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 pancakes
Nutritional information:
Calories: 160
Fat: 9g
Carbohydrates: 15g
Protein: 5g
Sodium: 190mg
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- Bean paste can be substituted with hummus or mashed beans.
- Zucchini can be substituted with grated carrots or sweet potatoes.
- Scallions can be substituted with chopped onions or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add chopped bacon or ham for a meatier version.
- Use different types of beans or legumes for a different flavor.
- Add shredded cheese for a cheesy version.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchini to prevent the pancakes from being too wet.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Serve the pancakes immediately to prevent them from getting soggy.
Storage instructions:
- Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pancakes on a platter with a variety of dipping sauces.
- Garnish the pancakes with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sesame seeds
Pairings:
- Soy sauce
- Sweet chili sauce
- Sriracha sauce
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the batter.
- If the pancakes are too dry, add more bean paste or zucchini to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
- Bean paste is a traditional ingredient in Korean cuisine and is made from fermented soybeans.
Flavor profiles:
- Savory
- Umami
- Herbaceous
Serving suggestions:
- Serve the pancakes as an appetizer or as a side dish.
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Region: Korean